Teochew-style Apple Cake

Ingredients

In this Teochew adaptation of the classic Dutch appeltaart, we incorporate the flavors and techniques of Teochew cuisine. The original appeltaart typically uses a combination of apples, raisins, and cinnamon. However, in the Teochew-style Apple Cake, we focus on highlighting the natural sweetness of the apples by reducing the use of raisins and adding a touch of citrus zest for a refreshing twist. Additionally, the crust is made flakier to align with the Teochew preference for delicate textures. We alse have the original recipe for Appeltaart, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4-5 medium-sized apples, peeled, cored, and thinly sliced 4-5 medium-sized apples, peeled, cored, and thinly sliced
• 1 tablespoon lemon or lime zest 1 tablespoon lemon or lime zest
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 40g (20g sugars)
• Protein: 3g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold butter cubes and use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
3. 3.
   Take half of the dough mixture and press it evenly into the bottom of a greased 9-inch round cake pan, forming the crust.
4. 4.
   In a separate bowl, mix the sliced apples, lemon or lime zest, ground cinnamon, ground nutmeg, and brown sugar until well combined.
5. 5.
   Spread the apple mixture evenly over the crust in the cake pan.
6. 6.
   Roll out the remaining dough into a thin sheet and cut it into long strips.
7. 7.
   Create a lattice pattern on top of the apple filling by weaving the dough strips over and under each other.
8. 8.
   Brush the lattice crust with the beaten egg wash.
9. 9.
   Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the apples are tender.
10. 10.
    Allow the Teochew-style Apple Cake to cool before serving. Serve warm or at room temperature.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Pink Lady for the best texture and flavor in the cake.
• Lemon or lime zest — Make sure to use organic, unwaxed citrus fruits for zesting to avoid any unwanted chemicals.

Tips & Tricks

• For an extra touch of indulgence, serve the Teochew-style Apple Cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
• If you prefer a sweeter cake, you can sprinkle some additional brown sugar on top of the lattice crust before baking.
• Experiment with different apple varieties to discover your favorite flavor combination.
• To achieve a flakier crust, make sure the butter is cold and handle the dough as little as possible.
• Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Teochew-style Apple Cake warm or at room temperature. It can be enjoyed on its own as a delightful dessert or paired with a cup of hot tea for a cozy afternoon treat.

Presentation advice

To enhance the presentation, dust the top of the Teochew-style Apple Cake with a sprinkle of powdered sugar before serving. You can also garnish with a few fresh mint leaves for a pop of color.